Name: Pineapple Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 16 ounces pineapple slices ((drained, but reserve juice for cake batter)); 1 box yellow cake mix ((with ingredients on the back of the box, with water switched out for pineapple juice)); 3.4 ounces instant vanilla pudding mix; 1 ½ cups 2% milk; 8 ounces whipped topping ((Cool Whip or homemade whipped cream)); 8 ounces pineapple chunks ((drained))

Love pineapple? Try this Pineapple Poke Cake, an easy cake recipe perfect for picnics and potlucks. You’ll love the creamy pudding layer and the baked-in pineapple rings.

Potluck time is coming! I like to bring a different dessert to every potluck. This pineapple poke cake is an ideal dessert to bring to a family reunion or picnic. Not only is it easy, but it is a light, fruit cake with a deliciously sweet flavor. You can make this cake up a day in advance if needed.

closeup of a piece of pineapple poke cake with a bite out on a plate

About this Pineapple Poke Cake Recipe:

Flavor: This poke cake has a light pineapple and vanilla flavor, almost like a pineapple cream. Sometimes you can find pineapple pudding and if you can, then definitely use it to boost that pineapple flavor. But the pineapple juice in the cake and the pineapple rings pair well with the vanilla pudding.
Texture: This is a super soft, tender cake, but you will get the texture of the pineapple in each bite.

How to Make Pineapple Poke Cake

Poke cakes are one of the easiest cake recipes around.

Pick up a box cake mix at the store and mix up the batter according to the box directions but use the pineapple juice in place of the water.
Before you pour the batter in the pan, line the bottom of the pan with pineapple slices. Pour the batter overtop and bake according to the box directions.

cake batter over pineapple rings in a baking pan

While the cake is baking, whisk together the instant vanilla pudding.
Once the cake has baked and cooled, poke holes in it with the handle of a wooden spoon. Pour the pudding overtop and spread it around, pushing lightly so the pudding goes down into the cake.

Top with whipped cream (homemade whipped cream or Cool Whip) and pineapple chunks. If you’d like a little more pineapple, drain a can of crushed pineapple and sprinkle it over the top of the whipped cream. You’ll get pineapple in every bite!

pineapple poke cake in a 9x13 baking pan with one piece on a spatula

Storage Instructions

This cake should be stored in the refrigerator in covered pan. It is a great make-ahead cake since it needs to be served cool anyway.

Store in the fridge for up to 3 days. You can also freeze any leftovers for up to 6 weeks.

Pineapple Poke Cake

4.11 from 46 votes

Love pineapple? Try this Pineapple Poke Cake, an easy cake recipe perfect for picnics and potlucks. You’ll love the creamy pudding layer and the baked-in pineapple rings.

Servings 15

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Print Recipe Pin Recipe Review Recipe

Ingredients

16 ounces pineapple slices (drained, but reserve juice for cake batter)
1 box yellow cake mix (with ingredients on the back of the box, with water switched out for pineapple juice)
3.4 ounces instant vanilla pudding mix
1 ½ cups 2% milk
8 ounces whipped topping (Cool Whip or homemade whipped cream)
8 ounces pineapple chunks (drained)

Instructions

Preheat oven to 350 degrees Fahrenheit.
Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.
Mix together yellow cake mix according to package instructions (swap out the water for pineapple juice for extra flavor!) and pour the batter over the pineapple slices.
Bake the cake according to boxed cake directions, between 25-28 minutes. You will know the cake is done when you touch the center and it bounces back.
Set the cake on a cooling rack and let it cool completely.
Poke 16-20 holes into cake with the end of a wooden spoon.
Mix together pudding and milk, whisking until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure the pudding sinks down into the holes.
Top with whipped topping and pineapple chunks.
Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

Video

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.